Leah Harris aka @BakersBunny was the first woman from Scotland to be on The Great British Bake Off, Series 1 and is currently Columnist for Bite Magazine and Product Director for The Scottish Food Awards.
Follow her blog : InTheKitchenWithBakersBunny
In a large bowl mix together flour, polenta, yeast and salt.
Add the cold pressed rapeseed oil and water, bring together with your hand, adding more water if necessary – you want a soft dough that isn’t too sticky.
Cover with a tea towel for 30 minutes.
Without removing from the bowl, stretch and fold the dough several times; re-cover and leave for another 30 minutes. Repeat this twice more and then leave for an hour in a cool place.
Tip the dough onto an oiled baking sheet or Swiss roll tin.
With oiled hands, gently tease the dough toward the edge of the tray, try not to pull or stretch it.
Cover with a tea towel and leave for 45 minutes in a warm spot in the kitchen.
Dimple to dough with your fingertips and rest again for 30 minutes.
Drizzle a little cold pressed rapeseed oil over the dough. Take the sprigs of rosemary and remove the needles in clumps, push them evenly into the dough with your fingertips. Sprinkle with sea salt and put straight into a pre-heated oven (220oC/Fan 200oC/Gas7) and bake for about 20-25 minutes (check after 20 minutes), the bread should be a golden brown.
While still hot, brush with more oil and slip onto a wire rack to cool.
Scatter over the marigold petals if using.
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